Daikon Radish

Daikon, which means "large root" in Japanese, is a mild flavored, very large, white East Asian radish. Despite being known most commonly by its Japanese name, it did not originate in Japan, but rather in continental Asia.

Radishes are root vegetables of the mustard family that resemble beets or turnips in appearance and texture, but have a distinct flavor. Radishes were first cultivated thousands of years ago in China, and then began to appear in Egypt and Greece. Radishes were so highly regarded in Greece that gold replicas were made in their honor.

Radishes and radish leaves are excellent sources of vitamin C. Daikons especially are very good sources of copper and potassium. The kaiware daikon radish sprout is a potent source of antioxidants. Radish leaves are a good source of calcium and are known collectively as being great purifying agents of the body: they are strong diuretics and can help to stimulate appetite and digestion. The juice of raw radishes is helpful in catarrhal conditions.

Small radishes can be served whole or chopped, while black and daikons are usually cut or grated. The most common uses for radishes are as a garnish or as an ingredient in a green salad.

Daikon, which means "large root" in Japanese, is a mild flavored, very large, white East Asian radish. Despite being known most commonly by its Japanese name, it did not originate in Japan, but rather in continental Asia.
Radishes are root vegetables of the mustard family that resemble beets or turnips in appearance and texture, but have a distinct flavor. Radishes were first cultivated thousands of years ago in China, and then began to appear in Egypt and Greece. Radishes were so highly regarded in Greece that gold replicas were made in their honor.
Radishes and radish leav..

6. Salad will keep for up to 1 week in sealed container in refrigerator.

Servings: 4

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Amana Radish Relish

Source: Food.com

By Chocolatl on September 28, 2009

Ingredients:

1 lb radish, julienned

1 medium onion, julienned

2 tablespoons whole allspice

1/4 teaspoon whole cloves

1 teaspoon mustard seeds

1 cup white vinegar

3/4 cup sugar

1/2 teaspoon salt

3/4 cup water

Prep Time: 5 mins

Total Time: 30 mins

Directions:

1. Combine radishes and onions. Set aside.

2. Wrap allspice, cloves and mustard seeds in cheesecloth, and tie together. Place in saucepan with remaining ingredients.

3. Bring to a boil, reduce heat and simmer, uncovered, 10 minutes.

4. Pour over vegetables and steep 15 minutes.

5. Pour into a clean pint jar and let cool slightly.

6. Cap and refrigerate.

Servings: 12, 1 pint

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Overnight Chinese Daikon Radish Pickles

Source: allrecipes.com

By: MARBALET

Ingredients:

1 1/2 cups chopped daikon

3/4 teaspoon salt

1 tablespoon rice vinegar

1/4 teaspoon ground black pepper

1/4 teaspoon sesame oil (optional)

Prep Time: 20 mins

Total Time: 8 hrs 50 mins

Directions:

1. In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.

2. Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.

Servings: 2

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Radish Top Soup

Adapted from allrecipes.com

By: LAURA NASON

Ingredients:

2 tablespoons grapeseed oil

1 large onion, diced

2 medium potatoes, sliced

4 cups raw radish greens

4 cups chicken broth

1/3 cup heavy cream

5 radishes, sliced

Prep Time: 15 mins

Total Time: 1 hr

Directions:

1. Heat oil in a large saucepan over medium heat. Stir in the onion, and saute until tender. Mix in the potatoes and radish greens, coating them with the oil. Pour in chicken broth. Bring the mixture to a boil. Reduce heat, and simmer 30 minutes.

2. Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth.

3. Return the mixture to the saucepan. Mix in the heavy cream. Cook and stir until well blended. Serve with radish slices.